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BBQ Shepherd’s Pie Bake

November 7, 2009

Shepherd’s Pie is a classic comfort food that is traditionally very fattening. Fortunately, you can easily lighten up the pie with a few substitutions. What is traditionally in this Shepherd’s Pie? Today, this stick-to-your-ribs meal is an American favorite using minced meat, gravy and veggies, topped with mashed potatoes with lots and lots of butter. Honestly, I have never had the “traditional Shepherd’s Pie” before seeing how I grew up in a traditional Chinese household. Frankly, I don’t think my parents even know what a Sheperd’s Pie is, but growing up in a Western culture has accustomed me to many traditional dishes that families like to serve for dinner. Meatloaf anyone?

In this version, I lightened up the meat portion by using extra lean turkey meat. You can also use lean ground sirloin beef. To make it vegetarian friendly, you can use chopped portobello mushroom, eggplant, zucchini or beans. Instead of the traditional potatoes, I used a Bisquick Heart Smart mix to create a nice fluffy golden biscuit topping. Sweet potatoes would make for a great healthy alternative to regular mashed potatoes.

Shepard’s Pie Bake

Serves 4


  • 1 pound lean ground turkey meat
  • 1 bag of frozen mixed vegetables
  • 2 cups of dry Bisquick mix + 1 cup low-fat milk
  • 1.5 tablespoons all-purpose flour
  • 1/2 cup low-sodium beef broth
  • 1/4 cup all natural BBQ sauce
  • Salt and Pepper to taste
  • 1 teaspoon chili powder


1. Pre-heat oven to 350 degrees.

2. In a medium saucepan, heat vegetables and turkey meat until cooked through, about 10 minutes. Season liberally with salt and pepper. Add in chili powder and BBQ sauce.

3. Add the flour and cook, stirring, for 2 minutes. Stir in the broth and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Pour the mixture into a  baking dish (about 11 by 9 inches).

4. Spread the Bisquick mixture on top of the meat and bake until heated through, about 15 minutes.


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